{"id":15086,"date":"2018-06-26T00:00:00","date_gmt":"2018-06-26T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/finale-europeenne-du-bocuse-dor-2018\/"},"modified":"2023-11-24T10:52:49","modified_gmt":"2023-11-24T09:52:49","slug":"finale-europeenne-du-bocuse-dor-2018","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/finale-europeenne-du-bocuse-dor-2018\/","title":{"rendered":"Finale europ\u00e9enne du Bocuse d\u2019Or 2018"},"content":{"rendered":"<p><strong>La Coupe du Monde de la gastronomie<\/strong><\/p>\n<p>Ce concours de haut niveau est un v\u00e9ritable d\u00e9fi pour les vingt \u00e9quipes en lice pour cette pr\u00e9s\u00e9lection europ\u00e9enne. Pour la premi\u00e8re fois de son histoire, l\u2019\u00e9v\u00e9nement avait lieu dans le sud de l\u2019Europe. Lieu des r\u00e9jouissances\u00a0: Turin, dans le Pi\u00e9mont, au Nord de l\u2019Italie, r\u00e9gion de la gastronomie italienne c\u00e9l\u00e8bre pour ses vins de renom comme le Barolo, Barbaresco, Brachetto d\u2019Aqui, Moscato d\u2019Asti, Nebbiolo&#8230; De m\u00eame, il y existe une diversit\u00e9 incroyable de fromages, charcuteries fines, huiles d\u2019olive, miels, confitures\u2026 sans oublier naturellement un large \u00e9ventail de p\u00e2tes et de truffes, sp\u00e9cialit\u00e9 de la r\u00e9gion. L\u2019id\u00e9al donc pour organiser ce concours de prestige. Comme toujours, la finale mondiale aura lieu pendant le salon Sirha \u00e0 Lyon (France) en janvier 2019.<\/p>\n\r\n\t\t\t\t\t\n\r\n\t\t\t\t\t<!-- START UNITE GALLERY 1.7.62 -->\r\n\t\t\t\t\t\r\n\t\t\t\t\n\t\t\t<div id='unitegallery_68_1' class='unite-gallery' style='margin:0px auto;'>\n\t\t\t\t\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2505\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2499\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2510\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2506\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2507\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2508\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2509\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2493\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\n\t\t\t\t\t\t<img decoding=\"async\" alt=\"IMG_2484\"\n\t\t\t\t\t\t     src=\"\" data-image=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     data-thumb=\"https:\/\/horecamagazine.be\/wp-content\/plugins\/unite-gallery-lite\/images\/noimage.png\"\n\t\t\t\t\t\t     title=\"\"\n\t\t\t\t\t\t     style=\"display:none\">\n\t\t\t<\/div>\n\n\t\t\t<script type='text\/javascript'>\n\t\t\t\twindow.onload = function(e) {\n\t\t\t\t\tif(typeof ugCheckForErrors == \"undefined\"){\n\t\t\t\t\t\tdocument.getElementById(\"unitegallery_68_1\").innerHTML = \"<span style='color:red'>Unite Gallery Error - gallery js and css files not included in the footer. Please make sure that wp_footer() function is added to your theme.<\/span>\";}\n\t\t\t\t\telse{ ugCheckForErrors(\"unitegallery_68_1\", \"jquery\");}\n\t\t\t\t};\n\t\t\t<\/script>\n\n\t\t\t<!-- END UNITEGALLERY -->\n<p><strong>Bocuse d\u2019Or, une aventure exceptionnelle<\/strong><\/p>\n<p>Olivier Ginon, pr\u00e9sident de GL Events, d\u00e9finit le concours comme un d\u00e9fi pour les participants qui, dans un monde de diversit\u00e9, r\u00e9unissent la soci\u00e9t\u00e9 autour d\u2019une table gastronomique particuli\u00e8rement d\u00e9licieuse. Qu\u2019est-ce qui rend le Bocuse d\u2019Or si particulier\u00a0? Nous nous sommes entretenus avec Lode De Roover (chef de l\u2019\u00e9quipe belge et chef du restaurant Fleur de Lin), qui repr\u00e9sentera les couleurs de la Belgique aux c\u00f4t\u00e9s du commis Piet Van de Casteele et du coach Jo Nelissen. \u00ab\u00a0C\u2019est le concours le plus difficile et le plus intense, d\u2019un niveau particuli\u00e8rement \u00e9lev\u00e9. Aucun autre concours n\u2019est d\u2019un tel niveau, et il est consid\u00e9r\u00e9 comme tel dans le monde entier. Chaque chef donne le meilleur de lui-m\u00eame lors de cet \u00e9v\u00e9nement qui r\u00e9unit le gratin mondial. Il s\u2019agit d\u2019un d\u00e9fi gigantesque pour chaque chef. Ce concours permet aux participants de repousser toujours plus loin leurs limites et au fil du temps, la barre est plac\u00e9e de plus en plus haut. Nous constatons cela clairement aux moyens d\u00e9ploy\u00e9s par les pays scandinaves et aux investissements consentis par les pouvoirs publics afin de permettre aux talents gastronomiques de donner le meilleur d\u2019eux-m\u00eames. Pour nous, il s\u2019agit de placer la Belgique sur la carte mondiale de la gastronomie\u00a0\u00bb.<\/p>\n<p>En quoi cette participation et bien \u00e9videmment les r\u00e9sultats obtenus sont-ils si importants\u00a0? Lode\u00a0: \u00ab\u00a0Lorsqu\u2019on sait que 34% des gens prennent leur vacances sur la base d\u2019attentes et de possibilit\u00e9s culinaires, c\u2019est un atout de taille pour le tourisme en g\u00e9n\u00e9ral et bien \u00e9videmment aussi pour les \u00e9tablissements surfant sur la vague de la gastronomie. Le concours est clairement une r\u00e9f\u00e9rence. C\u2019est v\u00e9ritablement devenu une machine, comparable \u00e0 la Coupe du Monde de football, et Paul Bocuse en est la figure de proue. Ce dernier affirmait qu\u2019une bonne cuisine doit avant tout reposer sur les ingr\u00e9dients parfaits, travaill\u00e9s et peaufin\u00e9s avec une implication sans faille. Des produits de qualit\u00e9 et une visibilit\u00e9 accrue au niveau mondial constituent des facteurs importants.\u00a0\u00bb Et pour reprendre les termes de Paul Bocuse himself\u00a0: \u00ab\u00a0Une bonne sardine peut \u00eatre d\u00e9licieuse. Mais pour prester au niveau mondial, une bonne sardine seule n\u2019est pas suffisante\u00a0\u00bb.<\/p>\n<p><strong>Travail d\u2019\u00e9quipe et organisation<\/strong><\/p>\n<p>Jo Nelissen, coach de l\u2019\u00e9quipe belge, embraie sur l\u2019importance de ce concours\u00a0: \u00ab\u00a0L\u2019objectif est de donner un petit coup de pouce \u00e0 la gastronomie et de contribuer \u00e0 en redorer de plus belle l\u2019image au niveau mondial. Notre syst\u00e8me actuel impliquant un coach me convainc que nous sommes sur la bonne voie, que ce soit pour la cuisine en soi ou pour la ma\u00eetrise du temps de pr\u00e9paration et de finition. Je constate \u00e9galement que les pays scandinaves sentent la pression, ce qui ne peut que rehausser le niveau global. Mais il y a bien plus que le chef, son commis et un coach. Tout ceci n\u2019est rendu possible que gr\u00e2ce \u00e0 un environnement et une \u00e9quipe solide. La \u00ab\u00a0keukenbox\u00a0\u00bb, obtenue du gouvernement flamand, en est l\u2019un des exemples. Et l\u2019\u00e9quipe se plie en quatre en permanence sur tous les plans, une \u00e9quipe port\u00e9e \u00e0 bout de bras par Ferdy et Ann Debecker. Ferdy a remport\u00e9 le Bocuse de bronze en 1999. Cela fait 30 ans que le chef Ferdy Debecker et son \u00e9pouse Ann ont entam\u00e9 la r\u00e9novation d\u2019une ancienne ferme \u00e0 Bornem. Aujourd\u2019hui, le restaurant Eyckerhof ouvert \u00e0 l\u2019\u00e9poque est encore et toujours florissant. Ferdy a d\u00e9j\u00e0 remport\u00e9 diff\u00e9rents concours culinaires, dont le Bocuse de Bronze. Notre pr\u00e9sident national Peter Goossens aussi en est l\u2019un des moteurs. Et n\u2019oublions pas le gouvernement flamand, qui nous soutient avec les moyens requis. Il existe en effet une collaboration en b\u00e9ton entre les diff\u00e9rentes organisations contribuant \u00e0 ces prestations. Atteindre une place de choix est une situation win-win pour toutes les parties concern\u00e9es\u00bb.<\/p>\n<div class=\"fb-video\" data-href=\"https:\/\/www.facebook.com\/BocuseDOrBelgium\/videos\/2220021228038329\/?t=0\" data-width=\"570\" data-show-text=\"false\">\n<blockquote class=\"fb-xfbml-parse-ignore\" cite=\"https:\/\/www.facebook.com\/BocuseDOrBelgium\/videos\/2220021228038329\/\"><p><a href=\"https:\/\/www.facebook.com\/BocuseDOrBelgium\/videos\/2220021228038329\/\">Belgium Team Torino 2018<\/a><\/p>\n<p>Geplaatst door <a href=\"https:\/\/www.facebook.com\/BocuseDOrBelgium\/\">Bocuse d&rsquo;Or Belgium<\/a> op Donderdag 28 juni 2018<\/p><\/blockquote>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong>La tension est palpable<\/strong><\/p>\n<p>Tout a d\u00e9but\u00e9 le lundi 11 juin 2018. Les supporters belges font le pied de grue \u00e0 9 heures devant la porte de l\u2019OVAL Lingotto Fiere, o\u00f9 les 10 premi\u00e8res \u00e9quipes sont pr\u00eates \u00e0 faire montre de leurs talents culinaires d\u00e8s 9h30. Il y a 31 ans de cela, Paul Bocuse mettait sur pied ce qui est aujourd\u2019hui devenu le plus c\u00e9l\u00e8bre concours gastronomique de la plan\u00e8te: le Bocuse d\u2019Or. Au fil des ans, ce concours nous a permis de d\u00e9couvrir les plus grands chefs au monde, tout en mettant la gastronomie du monde entier sous le feu des projecteurs. Aujourd\u2019hui, apr\u00e8s 62 s\u00e9lections nationales et 4 continentales, 24 candidats se mesureront lors de la finale pour d\u00e9fendre leurs couleurs nationales. 22 pays ont d\u00e9j\u00e0 \u00e9t\u00e9 s\u00e9lectionn\u00e9s (dont la Belgique). Une fois de plus, la tension est \u00e0 son paroxysme dans la salle du concours, o\u00f9 pendant 2 jours, 10 \u00e9quipes se mesureront entre elles. La Belgique est deuxi\u00e8me sur la liste des participants, apr\u00e8s la Pologne, et devra pour ainsi dire essuyer les pl\u00e2tres. Peter Goossens: \u00abDifficile \u00e0 pr\u00e9dire. Si vous \u00eates moyen, vous pouvez vite vous enfoncer dans les profondeurs du classement d\u00e8s lors qu\u2019un concurrent est un peu meilleur. Vous devez d\u00e9j\u00e0 \u00eatre excellent pour supporter ce challenge. Notre \u00e9quipe est bien positionn\u00e9e, mais nous devrons attendre. Au final, nous devons nous mesurer \u00e0 20 \u00e9quipes\u00bb.<\/p>\n<p>Et les vainqueurs de cette \u00e9dition sont&#8230; La Norv\u00e8ge, la Su\u00e8de et le Danemark. Christian Andr\u00e9 Pettersen de Norv\u00e8ge remporte la sixi\u00e8me \u00e9dition du Bocuse d\u2019Or Europe. La Su\u00e8de et la Danemark aussi figurent sur le podium. La Norv\u00e8ge et les pays scandinaves confirment une fois de plus leur position de force dans ces concours internationaux. Et avec eux, la Belgique (sixi\u00e8me place m\u00e9ritoire), la Finlande (4), la France (5), la Suisse (7), la Hongrie (8), l\u2019Islande (9) et le Royaume-Uni (10) acc\u00e8dent \u00e0 la finale \u00e0 Lyon durant le salon Sirha.<\/p>\n<p>En pr\u00e9sence de 1.300 supporters enthousiastes, 20 chefs ont donn\u00e9 le meilleur d\u2019eux-m\u00eames lors d\u2019un concours marqu\u00e9 par 5h35 de concentration et d\u2019efforts.<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/123.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9119\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/123.jpg\" alt=\"\" width=\"751\" height=\"1000\" \/><\/a><\/p>\n<p>Et nous oublions presque qu\u2019un Belge \u00e9tait \u00e9lu meilleur commis du concours: Curtis Mulpas, qui \u00e9tait dans l\u2019\u00e9quipe d\u2019Italie. Mais il est bien un Belge\u2026<\/p>\n<p>Belgian team, go for it in Lyon!<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.bocusedor-europe.com\">www.bocusedor-europe.com<\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.bocusedor.com\">www.bocusedor.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Coupe du Monde de la gastronomie Ce concours de haut niveau est un v\u00e9ritable d\u00e9fi pour les vingt \u00e9quipes en lice pour cette pr\u00e9s\u00e9lection europ\u00e9enne. Pour la premi\u00e8re fois de son histoire, l\u2019\u00e9v\u00e9nement avait lieu dans le sud de l\u2019Europe. Lieu des r\u00e9jouissances\u00a0: Turin, dans le Pi\u00e9mont, au Nord de l\u2019Italie, r\u00e9gion de la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14495,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,63],"tags":[],"class_list":["post-15086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Finale europ\u00e9enne du Bocuse d\u2019Or 2018 | Horeca Magazine<\/title>\n<meta name=\"description\" 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